Growing up my sister and I were what I would consider now to be fairly picky eaters with some veggies and weird textures. But there was one thing that we would always eat: Mom’s green chile sour cream enchiladas. It was our picky eater kryptonite.
I guess I never realized how simple it was to make this meal until two days ago when my mom made it for dinner. She made two huge pans of it and I’m proud to say we still have enough for lunch today! I could eat an entire pan by myself in one sitting if given the opportunity. And by opportunity I mean if I wasn’t married to a man who would be mad if I ate all of his food.
Thank goodness I’m married…for many, many, many reasons…to Nate. He makes me happy and keeps me from turning into an enchilada and rolling down the street.
There are certainly ways that you could make these healthy – use Greek yogurt instead of sour cream, use lighter or heart healthier versions of the cream of chicken soup, less (or low fat) cheese, add some shredded chicken for protein. But I would venture to say that you need to make this the original way first. I don’t think you’ll want healthy after that!
The answer is yes. Yes, that’s exactly what that means. And since green is equivalent to healthy, these are actually healthy.
That’s what we’re going with!
To be honest you could serve these with beans and rice and salad, but you’re going to want as much room in your stomach for as many enchiladas as possible, so I would recommend doing what we did: serve them with vegetarian beans and a big bowl of grapes. And just make sure you’re hungry 😉
- 2 cans cream of chicken soup
- 1 small can green chiles
- 4 oz sour cream
- 3 cups shredded Mexican cheese blend
- 2-3 chopped green onions
- 18-20 corn tortillas
Preheat oven to 400. In a microwavable bowl (or on the stovetop) combine the soup and green chiles. Heat through til just starting to bubble, remove from heat, and stir in the sour cream. Let cool while you spray each corn tortilla with nonstick spray (you could also brush with oil if you like; the point is to make them soft). Spread about 1/4 cup of the soup mixture into the bottom of a greased 9×13 pan. Assemble each enchilada laying a spoonful of sauce, a sprinkle of cheese, and a sprinkle of green onions in the middle, then rolling and placing seam-side-down in the dish. Repeat with all tortillas; be sure to leave about 3/4-1 cup of the sauce for the top. Spread evenly over the top of the enchiladas and then sprinkle with cheese and green onions. Bake at 400 for 20-25 minutes until hot and bubbly. Let cool for 5-10 minutes before serving!